Prepare the kohlrabi by cutting off the leaves, peeling well, and cutting into 1-inch cubes. If potatoes are babies, you can leave them whole, but if they are larger, you can peel and cut them into 1-inch cubes as well.
Add potatoes and kohlrabi to a large pot and fill the pot with water until veggies are covered. Bring to a boil over high heat. Simmer for about 10 minutes, or until the potatoes and kohlrabi are fork-tender. Drain and set aside to cool.
Using a blender or food processor, puree washed herbs with garlic, parmesan, salt and chili flakes. Slowly stream oil into the mixture, until thick and smooth. If the pesto seems too thick, add water a teaspoon at a time until you reach the desired consistency.
Spread 1/2 cup of the pesto to the bottom of a large bowl. Add potatoes, kohlrabi and corn. Toss to coat.
Season with salt and pepper to taste. Garnish with chopped, fresh herbs.
